Recipes

Roasted squash and California Walnut pasta

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Dietary Fit

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INGREDIENTS

150 grams California Walnuts
360 grams Dried spaghetti
1 Butternut squash chopped into small cubes
1 Red onion finely chopped
2 tbsp Olive oil
25 grams Butter
1 tbsp Fresh Rosemary
1 Garlic clove chopped
40 grams Parmesan cheese freshly grated
Salt and pepper

PREPARATION

Cook the pasta in a large pan of salted boiling water for 9 minutes.
Meanwhile, place the squash and red onion into a shallow frying pan with the olive oil and butter.
Add the garlic and rosemary as well as the California Walnuts.
Finally add the flour and California Walnuts and fold together.
Season with a little salt and cook for 5 minutes.
Add a little of the pasta cooking water to the pan to create an emulsion sauce.
When the pasta is al dente, use a pair of tongs to lift out the pasta and place in the pan with the squash and walnuts.
Stir together and finish with the grated parmesan cheese.
Taste and season with salt and pepper if needed.

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.